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2 pounds beef stew meat
cups water
2 cloves garlic (minced)
2 tablespoons chili powder
1 tablespoon vinegar
2 teaspoons dried oregano (crushed)
1 teaspoon salt
1 teaspoon cumin
1/8 teaspoon pepper
12 flour tortillas (10-inch)
vegetable oil for frying
2 cups shredded lettuce
2 cups Guacamole


In medium saucepan combine meat, water, garlic, chili powder, vinegar, oregano, salt, cumin, and pepper. Bring to boiling. Cover; reduce heat and simmer about 2 hours or till meat is very tender. Uncover and boil rapidly about 15 minutes or until water has almost evaporated. Watch closely and stir near end of cooking time so meat doesn’t stick. Remove from heat. Using 2 forks, shred meat very fine.

Meanwhile, wrap stack of tortillas in foil; heat in 350 oven for 15 minutes. Spoon about cup meat mixture onto each tortilla, near one edge. Fold edge nearest filling up and over filling just till mixture is covered. Fold in the two sides envelope fashion, then roll up. Fasten with wooden pick, if needed.

In heavy skillet or saucepan fry filled tortillas in 2-inch hot vegetable oil about 1 minute on each side or till golden brown. Drain on paper toweling. Keep warm in 300 oven while frying remaining chimichangas. Garnish with lettuce and guacamole.

Makes 12 servings

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